Lunch With Loni

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Juicy Flank Steak in Mushroom Sauce June 12, 2010

Filed under: Uncategorized — lonislens @ 10:29 pm

Recipe courtesy of:b011381

Original recipe located at: http://www.cdkitchen.com/recipes/recs/442/Juicy-Flank-Steak-In-Mushroom-125811.shtml

My title is deceiving…I actually made juicy skirt steak in mushroom sauce.  Don’t turn me in to the food blog police.  I admit I am no beef expert.  In fact until about 6 months ago the only beef in our house was the occasional hamburger or steak (steak for my husband since I don’t eat it).  But every now and then I come across a recipe I want to try, like the Cuban Ropa Vieja, that calls for beef.  When I prepared that I purchased two packages of skirt steak and this one was in the freezer.  Someone on a forum online recommended this recipe so I gave it a go!  I don’t know if flank steak and skirt steak are interchangeable but they appear similar and it worked fine for us!

This was a tasty meal, although not very summer-appropriate (particularly considering the near 100 degree temperatures yesterday), but it makes for a great “comfort food” meal with good depth of flavor. 

I had cornstarch issues (didn’t dissolve very well in my water), so my liquid wasn’t gravy-like but it still was fine over the noodles I served it with.

Ingredients:
1 1/2 pound Flank steak
1/4 cup Sauterne wine (Umm…I didn’t even look this up, I just threw 1/4 cup of Marsala in.  Probably completely wrong but it tasted good!)
1 tablespoon Soy sauce
1 clove Garlic — minced
1 can (10 1/2 oz. size) Beef broth
1 tablespoon Catsup
1 teaspoon Prepared mustard
1 tablespoon Instant minced onio(I don’t own “instant minced onion”—I put approx. 1 teaspoon of onion powder in as well as 1/2 of a Vidalia onion, sliced thinly)
2 tablespoons Cornstarch
2 tablespoons Water
1/4 pound Fresh mushrooms — sliced 

Directions:

Place steak in crockpot. Combine wine, soy sauce, garlic, broth, catsup, mustard and onion; pour over steak. Cover and cook on low for 6 to 8 hours.

Dissolve cornstarch in water; stir into pot. Add mushrooms. Turn to high; cover and cook on high 20 to 30 minutes.

I served this over buttered noodles.  The meat was very tender and juicy and had a great rich flavor to it.  I highly recommend using the onions.  Mushrooms and onions go hand in hand to me, and I think the thin slices of onions in the sauce were a good addition.

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